Preheat your oven to 375°F (190°C).

Line a 13×17” jellyroll pan with parchment or wax paper and lightly grease the paper with butter or nonstick spray.

Generously sprinkle ¼ cup of powdered sugar on a large tea towel and set it aside on a flat surface.

In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, and salt.

In a separate bowl, use a stand mixer to beat the eggs and granulated sugar together until pale and thick, about 2 minutes. Beat in pumpkin puree and vanilla extract until fully incorporated.

Gently stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix.

Spread the cake batter evenly onto the prepared pan, leaving a ¼” border around the edge. Bake for 14-15 minutes, or until set.

Remove the cake from the oven and immediately turn it out onto the powdered sugar-dusted towel. Carefully peel off the parchment paper and roll the cake and towel together from the short side. Let cool completely on a wire rack.

In a bowl, beat together cream cheese, butter, vanilla extract, ground cinnamon, and sea salt until smooth. Gradually add powdered sugar and mix until combined.